Hibiscus Tacos with Green Salsa

Hibiscus Tacos with Green Salsa

A vibrant and flavorful take on tacos featuring tender hibiscus flowers paired with a zesty green salsa, topped with fresh pineapple and cilantro.

Ingredients

• 2 cups hibiscus flowers
• 1 medium onion
• 3 cloves garlic cloves
• 2 tablespoons oil
• to taste salt
• to taste black pepper
• 4 medium tomatillos
• 1 medium avocado
• 2 serrano peppers
• 2 tablespoons cilantro
• 8 corn tortillas
• 1 cup pineapple

Method

1. Begin by rinsing the hibiscus flowers thoroughly to remove any impurities. Place them in a pot, cover with water, and bring to a boil over medium heat. Allow to simmer for 10 minutes, then remove from heat and let steep for at least 2 hours until tender. Drain the flowers well.
2. In a large skillet, heat some oil over medium heat. Add a chopped onion and two minced garlic cloves, cooking until the onion is soft and translucent, about 2 minutes. Stir in the drained hibiscus flowers and season with salt and pepper to taste. Sauté for approximately 5 minutes, stirring often, until the hibiscus develops a rich red color.
3. For the green salsa, combine tomatillos, avocado, a quarter of an onion, serrano peppers, a garlic clove, and two tablespoons of cilantro in a blender. Blend until smooth and adjust the seasoning with salt as necessary.
4. Warm corn tortillas in a skillet until they become soft and pliable. Spoon the sautéed hibiscus mixture onto each tortilla and top with diced pineapple, additional onion, and fresh cilantro. Serve with the green salsa and lime wedges on the side.